La Lechera
Inspired by the legendary tequila-based eggnog from Portland’s now-shuttered Clyde Common, this recipe is a mash-up of old and new traditions, including the use of condensed milk. Makes 12 drinks Ingredients:
12 eggs, separated
3/4 cup (175 mL) superfine granulated sugar
1/2 tsp (2 mL) freshly grated nutmeg, plus more to garnish
1/2 tsp (2 mL) salt
3 tbsp (45 mL) condensed milk
1 1/4 cups (310 mL) añejo tequila
1 1/2 cups (375 mL) dry amontillado sherry,
12 eggs, separated
3/4 cup (175 mL) superfine granulated sugar
1/2 tsp (2 mL) freshly grated nutmeg, plus more to garnish
1/2 tsp (2 mL) salt
3 tbsp (45 mL) condensed milk
1 1/4 cups (310 mL) añejo tequila
1 1/2 cups (375 mL) dry amontillado sherry,
3 cups (750 mL) whipping cream
1 cup (750 mL) whole milk
Directions:
In a blender or stand mixer with a whisk attachment, blend or beat egg yolks until smooth. Slowly add sugar, nutmeg and salt until well mixed. Slowly add condensed milk, followed by tequila and amontillado sherry. Transfer to a large mixing bowl and set aside.
In another chilled large mixing bowl, whisk egg whites until just before soft peaks start to form. Add whipping cream and whisk until well aerated and frothy. Whisk in whole milk. Gently fold egg white mixture into yolk and spirit mixture until fully integrated. Transfer to an airtight container. Refrigerate overnight.
Before serving, whisk lightly to make mixture a little fluffier. Pour 5-oz portions into chilled punch cups or cocktail glasses. Using a rasp, grate a little nutmeg overtop. Makes 12 drinks
1 cup (750 mL) whole milk
Directions:
In a blender or stand mixer with a whisk attachment, blend or beat egg yolks until smooth. Slowly add sugar, nutmeg and salt until well mixed. Slowly add condensed milk, followed by tequila and amontillado sherry. Transfer to a large mixing bowl and set aside.
In another chilled large mixing bowl, whisk egg whites until just before soft peaks start to form. Add whipping cream and whisk until well aerated and frothy. Whisk in whole milk. Gently fold egg white mixture into yolk and spirit mixture until fully integrated. Transfer to an airtight container. Refrigerate overnight.
Before serving, whisk lightly to make mixture a little fluffier. Pour 5-oz portions into chilled punch cups or cocktail glasses. Using a rasp, grate a little nutmeg overtop. Makes 12 drinks
No comments:
Post a Comment